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Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.
In a large mixing bowl, combine almond flour, strawberry preserve, and almond extract until the dough is wet and sticky.
Oil your hands, scoop about 1 ½ tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed.
Flatten each dough ball with your hand, keeping it slightly thick for a moist center.
If desired, add a thin slice of fresh strawberry in the center of each flattened cookie and press it gently so it sticks to the dough.
Bake on the center rack of the oven for 10-12 minutes at 350°F (180°C) until the edges are just turning golden brown.
Let the cookies cool down completely on the baking sheet for about 30 minutes and on a cooling rack for another 30 minutes.